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Monday, September 3, 2012

Banana Oat Muffins with Salted Caramel Drizzle

I am a novice to making caramel, to say the least. I have never made Caramel or Salted Caramel, or had a candy thermometer, until today. I have seen many recipes and versions of Salted Caramel across the web. but which one to use? Dry, (sugar only), wet, (sugar and liquid), even butter, cream, and corn syrup, using a candy thermometer or not using one. My head was spinning. My inner Pisces was coming out, being indecisive, and I just couldn't decide on which recipe to use. I have no trouble making bigger decisions, but it's the little decisions, that drive me crazy. As my Hubby would say, It's a short trip! Some of the recipes I saw didn't use a candy thermometer, and relied on your instincts and your nose. Since I had never made caramel, I didn't have any of those instinct, so I was leary of those recipes..

I finally decided, after three hours of debating in my mind, and driving my husband crazy, to use a recipe that used a candy thermometer, and made thick, glorious caramel. That way, I would have a definite marker on the thermometer, when to take the caramel off of the heat. I had seen the recipe on Monet's blog@ Anecdotes and Applecores. This recipe makes a really thick, rich, caramel sauce, that made a large jar full of caramel goodness. I'm already fantasizing about all the yummy ways to use the sauce.Thick Caramel SauceFrom Monet@ Anecdotes and Applecores1 cup butter2 cups packed brown sugar1 cup light corn syrup1 can sweetened condensed milk2 tablespoons whipping cream2 teaspoons vanilla1-2 teaspoons sea salt1. Attach a candy thermometer to a heavy saucepan. In saucepan, bring butter,
brown sugar, corn syrup, and sweetened condensed milk to a boil over medium
heat, stirring with a wooden spoon. this may take several minutes.2. Carefully and slowly stir in whipping cream. Be careful, cream will boil
rapidly and can burn.3. Continue to stir mixture until caramel reaches 238 degrees, the soft-ball
stage. This will take anywhere from 5-15 minutes. (It took mine about 12 min.)4. Remove from heat and add vanilla and salt.5. Store in a glass jar after the mixture has cooled slightly. If your
caramel is too hot, there is the risk of glass breaking.Note: As caramel cools, it thickens. If you aren’t using caramel right
away, you can store for 1-2 weeks in a glass jar. When you’re ready to
enjoy your caramel, spoon out a chunk (yes, it will be that thick), add
a dash of cream, and then microwave in 15 second increments until smooth.

My first way to use the Salted Caramel Sauce was to drizzle on Banana Oat Muffins. These a a great breakfast treat, that are moist from the bananas and applesauce. The rolled oats give the muffins a great texture, as well as added fiber, and the Salted Caramel drizzle and the sliced bananas are a flavorful garnish. these muffins aren't overly sweet, so the Salted Caramel Drizzle just adds a touch of sweetness. These would be great for breakfast, snacks, or brunch. Enjoy! Be on the the lookout for more Salted Caramel goodness soon.

In a large
bowl, beat the egg lightly. Stir in the milk, oil or applesauce, and
vanilla. Add the mashed banana, and combine thoroughly. Stir the flour
mixture into the banana mixture until just combined. Line a 12-cup muffin tin
with paper bake cups, and divide the batter among them.

There is the caramel. Oh my Becky it does look good. You know I've never made caramel with a thermometer. I guess that is a good way though to ensure you don't burn it. I wonder though did using brown sugar give it more of a molasses flavor or more like toffee? Maybe next time I'll try this way. Good choice drizzling it over the muffins.-Gina-

Well Gina, I think that it tastes more like toffee. I don't even remember if I have tasted home made caramel sauce. I only know that it tastes so good. Next time, I might try your way;) I have that whole big jar to use in a short time.

Abeer,This recipe was more definitive with a thermometer to me, than others I saw without out a thermometer. With the thermometer, as soon as the caramel reached 238 degrees F, you took it off the heat. Without a thermometer, you had to rely on your instincts. Too tricky that way.

Your muffins sound amazing, but it's your fabulous caramel sauce which guilds the lily! Congratulations on your first caramel sauce...I have a feeling you'll be using that candy thermometer again and again.

PS...I had to giggle at your hubby's remark. Sounds like something mine would say, too :)